Sweet Potato & Spinach Risotto
with Toasty Walnuts
Sweet Potato & Spinach Risotto
Creamy risotto with sweet potato and spinach gets a nutty finish from toasty walnuts, making a cozy, flavorful vegetarian dinner with rich texture.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 4 ounce Cream Sauce Base
- 1 clove Garlic
- 2.5 ounce Spinach
- 1 unit Sweet Potatoes
- ¼ ounce Thyme
- 2 unit Veggie Stock Concentrate
- ½ ounce Walnuts
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories640
Protein9g
Carbs87g
Fat26g
Tags:
VeggieCalorie Smart
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the cream sauce base for a plant-based cream or oat cooking cream, and keep the dish well-seasoned. If tree nuts are an issue, leave out the walnuts and use toasted pumpkin or sunflower seeds instead.
What to serve with it
Serve with a crisp green salad or roasted broccoli to add freshness and contrast to the creamy risotto. A squeeze of lemon or a light tomato side also works well to brighten the sweet, earthy flavors.
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